I love having soup for lunch mostly because I’m lazy weekday mornings and all I have to do is grab a frozen portion from the freezer and go!
Most batches of soup take about 1 hr from start to finish. That’s totally doable if you consider I get 6 meals (or 12 if I double up!)
1 tbsp butter
1 tbsp olive oil
2 lbs carrots peeled & cut into slices
2 medium onions chopped
1 tsp kosher salt
½ tsp fresh ginger minced
2 large orange zest strips
4 cups chicken or vegetable broth
½ coconut milk
salt & pepper to taste
In a dutch oven heat butter and oil on medium high heat. When butter is melted add carrots, onions and salt and cook until onions are translucent. Add ginger, orange zest and broth. Bring to a boil then reduce heat and let simmer until carrots are fork tender, approx. 20 minutes.
Puree the soup using an immersion blender or a regular blender. Add coconut milk and salt & pepper to taste.
Garnish with hemp seeds and enjoy!